This year I would like to do the Italian-American theme for the Christmas
cookies. The traditional Italian-American cookies that I could think of right
now a

- almond paste cookies (with or without) pignoli (pine nuts)
- chocolate clove (or spice) cookies with white glaze
- sesame seed cookies
- fig cookies (with sprinkles)
- lemon cookies (love knots) with white glaze
- assorted biscotti

Any others?

If you have a favorite Italian cookie recipe to share, then I would be more
than blessed to have it in my kitchen.

Buon Natale!

"NewYorkBaker" > wrote in message
...
> This year I would like to do the Italian-American theme for the Christmas
> cookies. The traditional Italian-American cookies that I could think of
> right
> now a
>
> - almond paste cookies (with or without) pignoli (pine nuts)
> - chocolate clove (or spice) cookies with white glaze
> - sesame seed cookies
> - fig cookies (with sprinkles)
> - lemon cookies (love knots) with white glaze
> - assorted biscotti
>
> Any others?
>
> If you have a favorite Italian cookie recipe to share, then I would be
> more
> than blessed to have it in my kitchen.
>
> Buon Natale!

Check out Dolci di Amarena, almond cookies with an Amarena cherry in the
middle. I don't have the recipe with me but it is in a cookbook called "In
the Kitchen with Nonna," easily available on Amazon.com. If you like Italian
cooking, especially on the rustic side, this book is a must.

Cheers, Rox

"NewYorkBaker" > wrote in message
...
> This year I would like to do the Italian-American theme for the Christmas
> cookies. The traditional Italian-American cookies that I could think of
> right
> now a
>
> - almond paste cookies (with or without) pignoli (pine nuts)
> - chocolate clove (or spice) cookies with white glaze
> - sesame seed cookies
> - fig cookies (with sprinkles)
> - lemon cookies (love knots) with white glaze
> - assorted biscotti
>
> Any others?
>
> If you have a favorite Italian cookie recipe to share, then I would be
> more
> than blessed to have it in my kitchen.
>
> Buon Natale!

Check out Dolci di Amarena, almond cookies with an Amarena cherry in the
middle. I don't have the recipe with me but it is in a cookbook called "In
the Kitchen with Nonna," easily available on Amazon.com. If you like Italian
cooking, especially on the rustic side, this book is a must.

Cheers, Rox

My Italian mother always makes pizzelles for Christmas (and Easter too!).



"NewYorkBaker" > wrote in message
...
> This year I would like to do the Italian-American theme for the Christmas
> cookies. The traditional Italian-American cookies that I could think of
right
> now a
>
> - almond paste cookies (with or without) pignoli (pine nuts)
> - chocolate clove (or spice) cookies with white glaze
> - sesame seed cookies
> - fig cookies (with sprinkles)
> - lemon cookies (love knots) with white glaze
> - assorted biscotti
>
> Any others?
>
> If you have a favorite Italian cookie recipe to share, then I would be
more
> than blessed to have it in my kitchen.
>
> Buon Natale!
>
>

My Italian mother always makes pizzelles for Christmas (and Easter too!).



"NewYorkBaker" > wrote in message
...
> This year I would like to do the Italian-American theme for the Christmas
> cookies. The traditional Italian-American cookies that I could think of
right
> now a
>
> - almond paste cookies (with or without) pignoli (pine nuts)
> - chocolate clove (or spice) cookies with white glaze
> - sesame seed cookies
> - fig cookies (with sprinkles)
> - lemon cookies (love knots) with white glaze
> - assorted biscotti
>
> Any others?
>
> If you have a favorite Italian cookie recipe to share, then I would be
more
> than blessed to have it in my kitchen.
>
> Buon Natale!
>
>

>From: "Ray"

>My Italian mother always makes pizzelles for Christmas (and Easter too!).
>

Me, too (PA Dutch-Irish). Do you have her recipes?

Henrietta

NewYorkBaker wrote:
> This year I would like to do the Italian-American theme for the Christmas
> cookies. The traditional Italian-American cookies that I could think of right
> now a
>
> - almond paste cookies (with or without) pignoli (pine nuts)
> - chocolate clove (or spice) cookies with white glaze
> - sesame seed cookies
> - fig cookies (with sprinkles)
> - lemon cookies (love knots) with white glaze
> - assorted biscotti
>
> Any others?
>
> If you have a favorite Italian cookie recipe to share, then I would be more
> than blessed to have it in my kitchen.
>
> Buon Natale!

Cantucci di Prato

4 cups flour
2 cups sugar
6 Tbsp butter
6 eggs
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
zest of one lemon, lime or orange

2 cups almonds
1 cup chopped dried apricots
1 cup craisins (dried sweetened cranberries)

preheat oven to 350, grease two baking sheets

Mix first ingredients well, add flour until it no longer sticks to your
hands. Mix in nuts and chopped fruit, roll into 2" logs, lay on baking
sheets and flatten slightly. Bake on top shelf for about 20 minutes or
until golden brown. Remove from oven and let cool 5 minutes. Cut logs
into 3/4" wide cookies with a serrated bread knife using a sawing
motion. Place back on baking sheet and bake another 10 minutes.

It takes practice to time the cutting just right. The cookie must have
firmed up enough by cooling so that cutting through the almonds does not
press the nut into the dough, and the almond must be hot enough so that
it is still easy to cut. Not to worry, though. If the cookies crumble,
all the calories leak out through the broken ends, so you can eat the
scraps without guilt.

--
Sir Baldin Pramer, R.P.A.

We would make biscotti, love knots, pizzelles, cucciadati and the
Christmas-tree shaped Strufoli.

You could probably find recipes for these if you Googled them.

--Mary

We would make biscotti, love knots, pizzelles, cucciadati and the
Christmas-tree shaped Strufoli.

You could probably find recipes for these if you Googled them.

--Mary

> >My Italian mother always makes pizzelles for Christmas (and Easter too!).
> >
>
> Me, too (PA Dutch-Irish). Do you have her recipes?

I don't, but I can get them. Do you have a pizzelle iron??


"Hazels65" > wrote in message
...
> >From: "Ray"
>
> >My Italian mother always makes pizzelles for Christmas (and Easter too!).
> >
>
> Me, too (PA Dutch-Irish). Do you have her recipes?
>
> Henrietta

>From: "Ray"

>I don't, but I can get them. Do you have a pizzelle iron??

Yup, got one about 20 years ago.

Henrietta

>From: "Ray"

>I don't, but I can get them. Do you have a pizzelle iron??

Yup, got one about 20 years ago.

Henrietta

> >I don't, but I can get them. Do you have a pizzelle iron??
>
> Yup, got one about 20 years ago.
>


I found one on Food Network's website by Mario Batali. It looks like it has
everything my mother puts in hers except for the baking powder. My mother
does put the fennel seeds in hers as well as anise extract or Sambuca on
occasion.

Hope this helps!!!


6 eggs
1 cup sugar
3/4 cup vegetable oil
3 cups all-purpose flour
1 tablespoon baking powder
Optional additions: 3 tablespoons fennel seeds or 1/4 teaspoon ground cloves

In a large bowl whisk together the eggs, sugar, and oil and mix thoroughly.
Add the flour, baking powder, and optional flavorings, and mix well to form
a homogenous batter. Set aside at room temperature for 30 minutes.
Heat a pizzelle iron until very hot. Pour 2 tablespoons batter onto the
iron, close it, and return to heat. Cook until golden brown, about 2
minutes. Repeat until all the batter is used.





"Hazels65" > wrote in message
...
> >From: "Ray"
>
> >I don't, but I can get them. Do you have a pizzelle iron??
>
> Yup, got one about 20 years ago.
>
> Henrietta

>From: "Ray"

>I found one on Food Network's website by Mario Batali. It looks like it has
>everything my mother puts in hers except for the baking powder. My mother
>does put the fennel seeds in hers as well as anise extract or Sambuca on
>occasion.

Thanks. There are tons of variations, especially on the internet, and plenty
come with the machine, but it is amazing how the smallest variation will cause
a change in texture and how long they will stay crisp in storage. I prefer the
anise flavor, myself, but my kids always liked the chocolate.

Henrietta

>From: "Ray"

>I found one on Food Network's website by Mario Batali. It looks like it has
>everything my mother puts in hers except for the baking powder. My mother
>does put the fennel seeds in hers as well as anise extract or Sambuca on
>occasion.

Thanks. There are tons of variations, especially on the internet, and plenty
come with the machine, but it is amazing how the smallest variation will cause
a change in texture and how long they will stay crisp in storage. I prefer the
anise flavor, myself, but my kids always liked the chocolate.

Henrietta

On 06 Dec 2004 14:35:53 GMT, (Hazels65)
wrote:

> >From: "Ray"
>
> >I found one on Food Network's website by Mario Batali. It looks like it has
> >everything my mother puts in hers except for the baking powder. My mother
> >does put the fennel seeds in hers as well as anise extract or Sambuca on
> >occasion.
>
> Thanks. There are tons of variations, especially on the internet, and plenty
> come with the machine, but it is amazing how the smallest variation will cause
> a change in texture and how long they will stay crisp in storage. I prefer the
> anise flavor, myself, but my kids always liked the chocolate.
>
Anise? Yuck!

Did you find a cookie that literally calls for mostly egg
whites and just a "dusting" of flour? Someone made them for
me at least 20 years ago and I haven't forgotten them - they
were not crisp and not soft either.


sf
Practice safe eating - always use condiments